THE BINGSU
#107-80 King St S, Waterloo ON N2J 1P5 · Facility
3 inspections
- Re-inspection
2 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Ensure floors are kept clean and in good repair
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Remove all materials not associated with the daily operation of the premises (s.7)
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Compliance Inspection
7 infractions
- Manual dishwashing: Wash, rinse, sanitize technique
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Ensure wash / rinse water is at 43°C or greater
- Food is held at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Testing reagent used to determine concentration of sanitizer
- Provide and use test reagent to determine concentration of sanitizer
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Ensure floors are kept clean and in good repair
- Separate hand washing basin provided for food handlers
- Hand washing station must be used only for hand washing of employees
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Remove all materials not associated with the daily operation of the premises (s.7)
- Manual dishwashing: Wash, rinse, sanitize technique
- Compliance Inspection
6 infractions
- Food is held at 4°C (40°F) or less
- Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Maintenance of sanitary facilities
- Equip sanitary facility with single service towels or air dryer
- Separate hand washing basin provided for food handlers
- Hand washing station must be used only for hand washing of employees
- Provide hand washing basin in a convenient location in the food preparation area
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide soap in a dispenser at hand basin in the food preparation area
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles in good repair
- Certified food handler present in the food service premise
- Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation
- Food is held at 4°C (40°F) or less